Monday, January 11, 2010

Here's an other classic Spanish tapas that I served on New Year's Eve. It couldn't get simpler. I just heated some olive oil in a pan, added some red pepper flakes and lots of chopped garlic. This was cooked for just a few seconds and the shrimp was tossed in. It only takes a couple of minutes of stir frying to cook the shrimp through. Near the end I squeezed a lemon over the shrimp and plated it up. It is important NOT to skimp on the olive oil. Use a good amount so you'll have a little bit of heaven to dip your crusty bread into.